Coconut Custard Pie Recipe
Coconut Custard Pie Recipe
Table of Contents
Coconut Custard Pie Recipe
Discover the delightful Coconut Custard Pie recipe that blends creamy custard with the tropical flavor of coconut. This pie is perfect for any occasion, whether it’s a family gathering, holiday celebration, or a cozy night in. With a flaky crust and rich filling, this dessert is sure to impress your guests and satisfy your sweet tooth.
Description
Coconut Custard Pie is a classic dessert that combines the smoothness of custard with the sweet, nutty flavor of coconut. This Coconut Custard Pie recipe is designed for both novice and experienced bakers, offering a straightforward approach to creating a delicious pie that’s perfect for any occasion.
The origins of custard pie can be traced back to early European recipes that utilized eggs, milk, and sugar to create a creamy filling. Over time, coconut was added to enhance the flavor and texture, transforming the traditional custard pie into a tropical delight. This Coconut Custard Pie recipe takes this classic concept and elevates it with a generous amount of shredded coconut, giving it a chewy texture and a rich coconut flavor that will leave your taste buds dancing.
What Makes This Recipe Special?
This Coconut Custard Pie recipe features a homemade pie crust that perfectly complements the smooth, creamy filling. The addition of coconut milk adds a unique richness to the custard, enhancing the overall flavor profile. You can also use shredded coconut to decorate the top, adding visual appeal as well as a burst of flavor with each bite.
Perfect for Any Occasion
Coconut Custard Pie is versatile; it’s a great dessert for summer barbecues, holiday feasts, or even just a weekend treat at home. Serve it chilled or at room temperature, and watch as it quickly becomes a favorite among family and friends.
Serving Suggestions
Pair this pie with whipped cream for an extra touch of indulgence. Fresh fruit, such as pineapple or mango, can also complement the coconut flavors beautifully. For a unique twist, consider drizzling a bit of caramel sauce on top before serving.Now, let’s dive into the details of this Coconut Custard Pie recipe so you can create your own masterpiece.
Ingredients
- For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ cup unsalted butter, chilled and diced
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- For the Coconut Custard Filling:
- 2 cups coconut milk
- 1 cup whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Instructions
- Make the Pie Crust:
- In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough comes together. Form into a ball, flatten, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Dough:
- On a floured surface, roll out the chilled dough to fit your pie pan. Place the dough in the pan, trimming excess, and poke holes with a fork to prevent bubbling.
- Blind Bake:
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes until lightly golden. Set aside to cool.
- Prepare the Custard Filling:
- In a large bowl, whisk together the coconut milk, whole milk, eggs, sugar, vanilla extract, shredded coconut, salt, and cornstarch until smooth.
- Fill the Pie Crust:
- Pour the custard mixture into the pre baked pie crust.
- Bake the Pie:
- Bake for 30-35 minutes or until the filling is set and a knife inserted in the center comes out clean. Let the pie cool on a wire rack.
- Chill and Serve:
- Chill the pie in the refrigerator for at least 2 hours before serving for best results.
Notes
- For an extra coconut flavor, toast the shredded coconut before adding it to the filling.
- This pie can be stored in the refrigerator for up to 3 days.
- Serve with whipped cream or a sprinkle of toasted coconut on top for garnish.
Coconut Custard Pie Recipe
Ingredients
- For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ cup unsalted butter chilled and diced
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- For the Coconut Custard Filling:
- 2 cups coconut milk
- 1 cup whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Instructions
- In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until the dough comes together. Form into a ball, flatten, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to fit your pie pan. Place the dough in the pan, trimming excess, and poke holes with a fork to prevent bubbling.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 10 minutes until lightly golden. Set aside to cool.
- In a large bowl, whisk together the coconut milk, whole milk, eggs, sugar, vanilla extract, shredded coconut, salt, and cornstarch until smooth.
- Pour the custard mixture into the pre baked pie crust.
- Bake for 30-35 minutes or until the filling is set and a knife inserted in the center comes out clean. Let the pie cool on a wire rack.
- Chill the pie in the refrigerator for at least 2 hours before serving for best results.
Notes
- For an extra coconut flavor, toast the shredded coconut before adding it to the filling.
- This pie can be stored in the refrigerator for up to 3 days.
- Serve with whipped cream or a sprinkle of toasted coconut on top for garnish
